Grilled salmon portion "à l'unilatéral" with potato purée

To serve 4

- 4 Label Rouge salmon portions with skin
- 800 g potatoes
- ¼ litre of milk
- 25 g butter
- Freshly grated nutmeg
- 1dstsp olive oil
- salt and pepper


Pre-heat the oven to 200 °C (Gas Mark 6/7). Boil the potatoes, with skin, in salted water. Heat the milk.

When the potatoes are cooked peel and mash. Add butter, milk,  grated nutmeg a pinch of salt and the pepper. Mix well to obtain a creamy consistency.
Keep warm.

Season the Label Rouge salmon portions on both sides. Lay a sheet of foil on the oven grill and place the Label Rouge salmon on top. skin side up.

Cook for 8 to 10 minutes without turning. Serve immediately with potato purée.